Thai Lamb Sausages with Wasabi Mashed Potatoes

This is an amazing Thai taste lamb sausage served with kicked up mashed potatoes using wasabi for flavour and heat. Although lamb is not popular in the countryside of Thailand this meat is readily available in Bangkok where imported meats from Australia and New Zealand are in many modern large markets such as Carrefour.

These Lamb Thai Sausages are also wonderful with Thai Fried Rice, but the Wasabi Mashed Potatoes give a real fusion of flavours that are sure to delight the palate.

Note: While the potatoes are boiling, prepare the sausages, or better yet mix the meat and seasonings together the night before and allow the flavours meld and devlope in the refrigerator overnight in a covered glass or stainless bowl.

For the mashed potatoes, bring a large saucepan of salted water to the boil, toss in the potatoes and simmer for 15-20 minutes, until just done. don't peel the potatoes as we like the skin which adds taste and texture.

Drain the potatoes completely and return to the pan. Hand mash until somewhat smooth, before mixing in the butter and cream over a low heat. Season well and add the wasabi paste to the potatoes, stirring well.

For the sausages, add a little hot water to curry the paste for easier mixing into the meat mixture. Then throughly mix the rest of the ingredients with the lamb, mix very well.

You can proceed and stuff sheep's casings with this sausage mixture or make hand formed finger sausages or patties.

Preheat a grill (barbecue works great) to hot. Grill until sizzling, turning occasionally, but don't overcook.

Serve the sausages with the wasabi mashed potatoes or Thai Fried Rice.